Phở
Simple Beef Phở
Equipment
- 1 Large pot 5 Litres or more
- 1 Knife and chopping board
- 1 Frying pan Small size is fine
Ingredients
- 450 g beef brisket
- 1.2 kg beef bones marrow and knuckle bones work best
- 1 onion quartered
- 1 inch piece of ginger peeled, roughly chopped
- 2 spring onions chopped
- 40 ml fish sauce
- 400 g dried phở noodles Cook to packet instructions
- 30 g sugar
- 4 star anise
- 3 cloves
- 1/2 cinnamon stick
- 1 cardamom pod
- 1 tsp fennel seeds
- 1/2 tbsp salt
- 1 Handful fresh coriander
- 1 Handful fresh parsley
- 1 Handful Thai basil
- 1 fresh red chilli chopped
- 4 lime wedges
- 1 Handful pea shoots
- 1 Handful bean sprouts
- 3 Litres Water
Instructions
Blanch the Bones and Meat:
- Place the beef bones and brisket in the pot, cover with water, and bring to a boil for 5 minutes. This helps remove impurities for a clearer broth. Discard the water, rinse the bones and meat, and clean the pot.450 g beef brisket, 1.2 kg beef bones, 3 Litres Water
Simmer the Broth:
- Return the bones and brisket to the clean pot, cover with fresh water, and bring to a simmer. Set a timer for 2 hours. Regularly skim off any foam to maintain a clear broth.450 g beef brisket, 1.2 kg beef bones
Add Aromatics:
- While the broth simmers, dry-fry the onion and ginger until fragrant, then add them to the pot for extra depth.1 inch piece of ginger, 1 onion
Season the Broth:
- Add chopped spring onions, fish sauce, and sugar to the pot.2 spring onions, 40 ml fish sauce, 30 g sugar
Infuse with Spices:
- About 40 minutes into cooking, dry-fry the star anise, cloves, cinnamon stick, cardamom, and fennel seeds for 2-3 minutes in a pan to release their fragrance, then add them to the broth. Season with salt as needed.4 star anise, 3 cloves, 1/2 cinnamon stick, 1 cardamom pod, 1 tsp fennel seeds, 1/2 tbsp salt
Prepare the Brisket:
- After 2 hours, remove the brisket, submerge it in an ice bath to stop the cooking, then slice thinly. Keep the bones in the pot and continue simmering the broth for another hour.450 g beef brisket
Final Cooking and Assembling:
- Once the broth is done, cook the noodles according to the packet instructions. When ready to serve, place the noodles in bowls, top with brisket slices, and ladle in the hot broth. Garnish with fresh herbs, chopped chilli, lime wedges, pea shoots, and bean sprouts.400 g dried phở noodles, 1 Handful fresh coriander, 1 Handful fresh parsley, 1 Handful Thai basil, 1 fresh red chilli, 4 lime wedges, 1 Handful pea shoots, 1 Handful bean sprouts
Serve and Enjoy:
- The finished phở should be clear, aromatic, and vibrant with fresh herbs. Pair it with a crisp white wine like a Pinot Grigio or a floral tea to balance the flavours.